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A close-up of decadent chocolate strawberry cupcakes featuring a rich chocolate base topped with a tall swirl of smooth pink frosting, sitting next to a fresh whole strawberry on a white platter.

Decadent Chocolate Strawberry Cupcakes

A masterful blend of deeply rich, moist chocolate cake topped with a vibrant, airy, and naturally flavored fresh strawberry buttercream.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Cupcakes, Dessert
Calories: 420
Ingredients Method

Ingredients
  

  • 1 cup All-purpose flour
  • 1 cup Granulated sugar
  • 0.5 cup Cocoa powder
  • 1 tsp Baking powder
  • 0.5 tsp Baking soda
  • 0.5 tsp Kosher salt
  • 1 large Egg (room temperature)
  • 0.5 cup Whole milk (room temperature)
  • 0.25 cup Vegetable oil
  • 1 tsp Pure vanilla extract
  • 0.5 cup Boiling water
  • 1 cup Unsalted butter (softened)
  • 3 cups Powdered sugar
  • 0.5 cup Freeze-dried strawberry powder
  • 1 tsp Vanilla extract (for frosting)
  • 2 tbsp Heavy cream
  • 12 whole Fresh strawberries (for garnish)

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  3. Add the egg, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
  4. Carefully pour in the boiling water while mixing on low speed until just combined. The batter will be thin.
  5. Divide batter into liners, filling 2/3 full. Bake for 18-22 minutes. Cool completely on a wire rack.
  6. Beat softened butter on medium-high for 5 minutes until pale and creamy.
  7. Gradually add sifted powdered sugar, strawberry powder, and vanilla extract. Mix on low.
  8. Add heavy cream and whip on high for 3 minutes until light and fluffy.
  9. Pipe the buttercream onto the cooled cupcakes and garnish with a fresh strawberry.